Author

Kaihao Liu

Institution: Bohai University

Observed institutions: Shaanxi University of Science and Technology, Bohai University

ORCID: 0000-0002-8268-6338

Observed ORCID: 0000-0002-8268-6338

OpenAlex ID: A5069841765

Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages

2023 · Kaihao Liu, Peng Yang, et al. · International Journal of Food Microbiology · 24

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

2024 · Liangyan Rong, Kaihao Liu, et al. · Journal of Agricultural and Food Chemistry · 22

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

2023 · Di Zhang, Peng Yang, et al. · Food Chemistry X · 18

Amino acid cross-feeding by Debaryomyces hansenii promotes bacterial growth and flavor metabolite formation in fermented sausages

2026 · Ting Sun, Lan Zhang, et al. · Food Research International

Works count: 4

Citation count: 64

H-index: 3

I10-index: 3